The purpose of today's visit was to conduct a follow-up inspection to assess ability of walk-in cooler to maintain an ambient air temperature of 41F or below. Please continue using the following practices as a means to incorporate Active Managerial Control (AMC):
1. Time as a Public Health Control (TPHC) logs
2. Temperature logs (food and equipment)
No violation noted during this evaluation. | 07/24/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. The following violation has been observed for the second time:
1. Lack of written procedures for items being monitored using Time as a Public Health Control (TPHC).
Discussion with Certified Food Manager (CFM) revealed that all items used as fillings are held above 41F in order to be made pliable for pupusa preparation. Since items are held above 41F and below 135F, it was determined that using TPHC was mandatory rather than strongly recommended as determined in prior inspection. Provided TPHC training and TPHC Log to monitor discard time for pupusa fillings. Also provided food temperature logs to be use daily. Please DO NOT store potentially hazardous foods in Walk-in Cooler until it has been serviced and able to maintain 41F or below. Please send the following items via fax or e-mail within 7 days:
1. Walk-in Cooler service invoice
2. Food Temperature logs
A follow-up inspection will be conducted on July 23rd, 2015 to verify proper function of your Walk-in cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN WALK-IN COOLER- REFRIED BEANS (X2, 51F, 50F), CHICKEN SOUP (X2, 53F, 54F), RAW BEEF ROAST (50F), RAW STEAK (58F), MOZZARELLA CHEESE (60F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): ON PREP TOP- MOZZARELLA CHEESE, REFRIED BEANS, PORK/CHEESE MIXTURE BEING USED AS PUPUSA FILLING.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. ALL ITEMS WERE LABLED WITH DISCARD TIME.
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07/14/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As stated in previous inspections, please make sure to date mark all items in Kelvinator 1 dr cooler that are cooked and held for 24 hours or more. Provided training on how to date mark multiple containers of items prepared on same day. Suggested separating containers in cooler by prep date. All items of same prep date can be placed in same metal pan with one date mark label for convenience. Also suggested placing raw shell eggs in Continental 2 door prep cooler between cooking breakfast orders rather than storing on prep top in order to maintain at a temperature of 41F or below. Please ensure that handwashing signs are present and visible at all times. It was a pleasure serving your facility today and I look forward to your next assessment.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: COW TONGUE, YUCA, CHICKEN EMPANADA FILLING IN KELVINATOR 1 DR COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DATE MARKED LABEL PROVIDED FOR ALL ITEMS.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): PUPUSA INGREDIENTS (MOZZARELLA CHEESE, CHICCARON, REFRIED BEANS) AT PREP TOP.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CREATED DISCARD TIME STAMP FOR ALL ITEMS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: CONTINENTAL 2 DR COOLER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. CFM PROVIDED THERMOMETER.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible. PLACED BEHIND PAPER TOWEL DISPENSER IN WOMEN'S BATHROOM.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible. PROVIDED NEW SIGN, PUT ABOVE DISPENSER.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are improperly stored WHILE WET AND UNINVERTED IN MOP SINK.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. MOPS HUNG IN INVERTED POSITION TO DRY.
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02/20/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED TAMALES, YUCCA, AND CHICKEN TACOS INSIDE THE KELVINATOR 1DR UPRIGHT COOLER WITHOUT DATE MARKING. OBSERVED REFRIED BEANS AND GROUND PORK INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED REFRESHER TRAINING ON DATE MARKING. CERTIFIED FOOD MANAGER (CFM) PLACED DATE MARKING ON NEEDED ITEMS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the THREE COMPARTMENT SINK with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.--CHLORINE SANITIZER WAS ADDED TO THE SINK. THE FACILITY NORMALLY USES QUAT SANITIZTER. THE QUAT SANITIZER IS ON ORDER.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.--OBSERVED BACK DOOR OPEN.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.--CERTIFIED FOOD MANAGER (CFM) CLOSED DOOR.
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09/30/2014 | Routine | |
Complaint states that the complainant witnessed two rats in the dining area. EHS (Environmental Health Specialist) spoke with manager during time of investigation. Manager stated that the establishment is routinely serviced by a professional pest control company, Century Termite and Pest. EHS did not observe any evidence of rats in the dining area or kitchen. EHS observed a rat snap trap and glue trap in the basement of the establishment. EHS observed mouse droppings in the basement. EHS instructed manager to seal all openings inside and outside the establishment and remove any and all food and water sources for rodents in the basement as well as in the kitchen. EHS stated that a thorough cleaning must be done each night to ensure that all food debris is removed from the floor and kept in closed containers. Dry goods like rice and beans must be kept in containers with tight fitting lids to prevent entry by pests. EHS asked to see a copy of the last pest control receipt. Manager provided the invoice from Century dated 1-28-14. The invoice did not state what services were provided. EHS recommended that the manager ask the technician at the next visit to provide an invoice with a listing of the services provided and what, if any, activity is observed by the technician. EHS asked manager to provide a copy of the next pest control receipt via fax or email to the Health Department. EHS instructed manager on how to clean up the mouse droppings during time of investigation. EHS stated to manager that they will need to use a mouse snap trap/glue trap. The rat snap trap and glue trap will not be effective for mice. EHS recommended that the manager discuss this with the pest control technician during next visit. EHS provided rat/mice brochure during time of investigation in both English and Spanish.
- Controlling Pests by Routine Inspection of Premises (corrected on site)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. --OBSERVED MOUSE DROPPINGS ALONG FLOOR IN BASEMENT
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. --THOROUGHLY CLEAN (WET CLEAN WITH SOAP AND WATER) AND SANITIZE THE AREA WHERE MOUSE DROPPINGS ARE FOUND. MANAGER BEGAN CLEANING DROPPINGS DURING TIME OF INVESTIGATION.
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02/24/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cooking temperatures, and cooling methods.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of upright cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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12/17/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."--FOUR EMPLOYEE HEALTH AGREEMENT FORMS HAVE BEEN SIGNED, LEAVING 4 REMAINING EMPLOYEES THAT REQUIRE TRAINING AND SIGNED FORMS.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.--OBSERVED BAG OF CABBAGE ON FLOOR OF WALK-IN COOLER
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED IN KELVINATOR COOLER: COOKED PORK AND COOKED FLAUTAS WITHOUT DATEMARKING. OBSERVED IN WALK-IN COOLER: COOKED CHICKEN AND VEGETABLE MIXTURE, COOKED RED BEANS, AND COOKED TAMALES WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Food Labels/Common Name/Ingredients/Manufacturer (corrected on site)
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment:--OBSERVED LARGE STORAGE BINS OF CORN STARCH AND RICE WITHOUT LABELS.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the BACK IN KITCHEN being used TO STORE APRON.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 COMPARTMENT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair. --CFM WILL FAX OR EMAIL THE REPAIR INVOICE FOR THE 3 COMPARTMENT SINK TO THE HEALTH DEPARTMENT WITHIN 5 BUSINESS DAYS.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.--OBSERVED BOTH HANDSINKS IN KITCHEN WITHOUT PAPER TOWELS.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--LADIES ROOM OBSERVED WITHOUT HANDWASHING SIGN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGN DURING TIME OF INSPECTION.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.--OBSERVED TWO WET MOPS. ONE IN MOP BUCKET AND THE OTHER IN MOP SINK.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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07/24/2013 | Routine | |
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